Monday, December 19, 2011
Savoury Crispy Pancake (Martabak Telor)
250 g minced beef
1 small leek, halved lengthwise and sliced
1 spring onion, finely sliced
4 gloves garlic, peeled and sliced
1 medium onion, peeled and sliced
2 tablespoons chopped celery leaf
1 tablespoon curry powder
salt and white pepper to taste
2 cups plain flour
3 tablespoons oil
3/4 cup water
pinch of salt
Prepare the dough by combining all ingredients and kneading them into an oily elastic dough. Cover and leave at room temperature for 2 hours. Divide into four and roll each piece into a ball. Pull out with lightly oiled hands on an oiled or marble surface to make a large thin circle.
Heat oil, saute garlic and onion for few seconds. Add the meat until the meat changes color. Add leek and celery and continue sauteing for 2 or 3 minutes. Add curry powder, mix well and cook for 3 minutes. Set aside.
To make martabak, take a bowl, put the filling, eggs spring onion, salt and pepper, mix well. Heat a frying pan, fill the center of each circle of dough with the mixture, fold in the sides and ends to completely enclose the filling envelope fashion. Fry it until golden brown on one side, turn and fry the other side.
When its done, cut into pieces. Best serve with vegetables pickles and sliced chillies.